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Ale Beer

Ale yeast ferments at the "top" of the fermentation vessel, at a higher temperature than lager yeast and work quicker. The average fermentation for ale yeast is only 7-8 days. Ales ferment between 68 and 76 degrees. Ale yeast produce by-products of fermentation are known as esters. These are responsible for the fruity character and taste such as plum. Ales tend to be heavy, rich on alcohol and darker than lagers.

German Beer

The biggest difference between German Beer and beer from other counties is that Germany has a law, the Reinheitsgebot, established in the year 1516 which forbids to use of anything but the following ingredients: hop, malt, yeast and water. In other countries rice, corn etc. may be used. On top of such, additives and preservatives are allowed as well.

Beer History

Beer has been brewed in Babylon and Egypt long before Roman times and is together with wine one of the oldest known alcoholic beverages produced and served on this planet.

Lager

Lager, from the German word "lagern = to store", refers to beer kept in a cold dark place for more than a month. Lager yeast are "bottom" fermenting, working best at a temperature of around 34°F and slowly. As a result of the lack of esters, the hop is the main taste complemented by the sweet flavor of the malt. Lagers are light bodied, with a clean taste and appearance.

Mead

Meads are made from honey, water, sugar and yeast. Beer drinkers will point out that they are not beer, however many of us put them under the classifaction beer. Meads are very flavorful depending on the fruits and spices added.